Shrimp Stew Recipe by Ruth Paget

Shrimp Stew Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 quarts water 

-2 (15-ounce) cans diced tomatoes 

-1 (10.75-ounce) condensed tomato soup 

-2 teaspoons dry garlic 

-1 tablespoon lemon juice 

-2 cups diced bacon 

-2 cups chopped onion 

-1/2 cup butter 

-1 cup chopped celery 

-1 teaspoon celery seed 

-2 tablespoons Tabasco 

-2 tablespoons Worcestershire sauce 

-1 teaspoon allspice 

-1 teaspoon curry powder 

-5 pounds raw, peeled shrimp 

-1 cup sherry 

-1 cup crumbled saltine crackers 

Steps: 

1-Place water, tomatoes, condensed tomato soup, garlic, and lemon juice in a large soup pot to boil. 

2-In a separate pan, brown bacon and onion in butter. Transfer pan contents to the soup pot. Add the seasonings and boil for 2 hours. 

3-Add the shrimp to the pot and boil for another hour. 

4-Add 1 cup sherry to the shrimp in the pot. 

5-Thicken the stew with cracker crumbs and serve over white rice. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Deviled Green Beans and Tuna Casserole Recipe by Ruth Paget

Deviled Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 tablespoons butter 

-2 tablespoons flour 

-1 teaspoon salt 

-1 teaspoon pepper 

-1¼ cups milk 

-1 tablespoon mustard 

-2 teaspoons horseradish 

-2 (15-ounce) cans drained green beans 

-1 (7-ounce) can drained tuna 

-1 chopped hard-boiled egg 

-2 tablespoons chopped parsley 

-1 (3.5-ounce) can French-fried onions 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Melt butter in a pot. Blend flour, salt, pepper, and milk in a bowl. Add this mixture to the butter in the casserole. 

3-Stir in mustard, horseradish, green beans, tuna, chopped eggs, and parsley.  

4-Place this mixture in a 1-quart casserole. Sprinkle onions on top of the green beans and tuna. 

5-Bake this mixture for 15 to 20 minutes or until the onions are brown. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cranberry Mold Recipe by Ruth Paget

Cranberry Mold Recipe by Ruth Paget 

Serves 4 

-1 (3-ounce) box strawberry gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water 

-1 cup chopped raw cranberries 

-1/2 cup diced celery 

-1/2 cup chopped walnuts 

Steps: 

1-Dissolve gelatin and salt in hot water. Then, add cold water. 

2-Chill gelatin until slightly thickened. Add in remaining ingredients and thoroughly blend. 

3-Place gelatin in a 1-quart mold. 

4-Place gelatin in the refrigerator and chill until firm. Unmold onto a platter and serve cold. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Butterscotch Cream Sauce Recipe by Ruth Paget

Butterscotch Cream Sauce Recipe by Ruth Paget 

Makes 2 cups 

Ingredients: 

-1½ cups firmly packed brown sugar 

-2/3 cup light corn syrup 

-1/4 cup sugar 

-1 teaspoon cider vinegar 

-1/2 cup cream 

Steps: 

1-Combine brown sugar, corn syrup, and butter in a saucepan. 

2-Cook till you reach 250 degrees Fahrenheit on a candy thermometer. 

3-Remove from heat and stir in vinegar. Slowly add in cream. Mix thoroughly. 

4- Let cool and serve warm over ice cream. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Peanut Butter Pie Recipe by Ruth Paget

Peanut Butter Pie Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups milk 

-1 cup soft breadcrumbs 

-1/2 cup light cream separated into two ¼ cup portions 

-1/2 cup peanut butter 

-1 beaten egg 

-1/4 cup sugar 

-1 teaspoon salt 

-1 teaspoon vanilla 

-1 cup whipped cream 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Scald 2 cups milk. Add 1 cup soft breadcrumbs to the milk. Let breadcrumbs and milk stand for 15 minutes. 

3-Add ¼ cup cream to the peanut butter and stir. Add another ¼ cup cream to the peanut butter and beat until smooth. Add peanut butter mixture to the breadcrumb mixture and thoroughly blend. 

4-Combine egg, sugar, salt, and vanilla and mix. Add egg mixture to the peanut butter-breadcrumb mixture and thoroughly blend. 

5-Place batter in greased custard cups. Set custard cups in a pan of warm water with water coming up halfway on the custard cups. 

6-Bake for 1 hour or until a toothpick comes out clean. Be careful when removing pan as the water is very hot. 

7-Let cool on a rack. Serve with a dollop of whipped cream. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Banana Pudding Recipe by Ruth Paget

Banana Pudding Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (15-ounce) boxes vanilla wafers 

-1/2 cup melted butter 

-4 beaten eggs 

-1 teaspoon lemon juice 

-1½ cups pineapple juice 

-1 (3.5-ounce) can flaked coconut 

-4 bananas cut in round slices 

-1½ cups breadcrumbs 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Line a 2-quart baking dish with vanilla wafers. 

3-Mix butter, eggs, lemon juice, and pineapple juice together. Add flaked coconut to the liquid and stir for 5 minutes so the coconut flakes absorb the liquid. 

4-Place bananas in the casserole dish on top of the vanilla wafers. Pour the liquid mixture over the bananas. 

5-Place breadcrumbs on top of the liquid. 

6-Bake for 30 minutes. Cool and chill before serving. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sour Cream Dressing Recipe by Ruth Paget

Sour Cream Dressing Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-1 cup sour cream 

-1 tablespoon lemon juice 

-1 teaspoon salt 

Steps: 

1-Combine all ingredients and chill until using. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books